The Savoury Sandwich: Old Bay Tuna Melt with Cheddar and Basil

Taking a cue from Maine lobster rolls, this New England-style take on tuna transports you to a beachy state of mind any time of year. Chef Spencer Rubin, founder of Melt Shop in New York City, mimics the flavour of shellfish with his ingenious blend of fish-shack seasonings: celery, Tabasco and fish spice. Our tuna melt raises the ante with a cloak of cheddar cheese and fresh basil.

The Mix-Ins
jalapeño + celery + Tabasco + Ina Paarman’s Fish Spice

The Strategy
Spice up your tuna melt.

Make It
In a large bowl, combine 3 cans of water-packed tuna (drained) with 2 teaspoons seeded, minced jalapeño; ½ cup finely diced celery; 1 teaspoon Tabasco; 1 teaspoon Ina Paarman’s Fish Spice and ½ cup light mayo. On a baking sheet, divide the mixture among 4 slices of country bread; top with sliced extra-sharp cheddar and fresh basil leaves. Bake at 270°C until the sandwiches are bubbly, 7 to 8 minutes.

Switch Up Your Sandwich
Try this melt with Swiss, mozzarella or Muenster, slide a tomato slice under the cheese if you like, and feel free to swap in another herb for the basil.